Sterilize (3) 12” squares of cheesecloth along with a few feet of kitchen string in boiling water for about 4 minutes. Drain then lay the layers of cheesecloth over a plate or inside a colander.

In a bowl mix together the yogurt and salt then pour into the center of the cheesecloth. Bring up the sides of the cheesecloth and tie the bundle securely with the string, leaving enough string at the end to tie a loop to hang the bundle.

To suspend the yogurt bundle, place a small bowl in the bottom of a pot to catch the draining liquid, place a wooden spoon across the top of the large pot and loop the bundle through the handle. The bundle should hang freely, not touching the sides or bottom.

Drape a clean piece of cheesecloth over the pot, then let sit at room temperature in a cool dark spot for 1-3 days or until the dripping stops and the cheese has firmed up (squeeze the ball to ensure all liquid has been released). If you live in a hot humid climate, you can store it in the fridge it will just take a bit long.

After 24 hours you can prepare the oil infusion: place the garlic and oil together in a sterilized jar and let sit overnight at room temperature (or until cheese is ready).

Discard the cheesecloth and shape the cheese into teaspoon-sized balls*. You can immediately place the balls in a sterilized jar(s) sprinkle with the remaining herbs from the oil infusion (choosing the spicy or mild variation), then top up with the garlic-infused oil (discard garlic) ensuring the cheese is completely covered by the oil. Let marinate at least 8 hours before eating, otherwise they will be good for up to 3 weeks in the fridge (although the oil will solidify, it quickly ‘melts’ once at room temperature again).